I bought the ingredients -- minus the short ribs, and I forgot the fresh rosemary and thyme and shallots -- about a week-and-a-half ago. So maybe all I really bought was the pancetta.
Mick ate it.
So I sent him to Kroger last week (the same trip where he bought the giant cabbage), and he got the short ribs.
But I didn't have all the other stuff.
Finally, after debating, denying, deferring, freezing them before they went bad, and then thawing the ribs, we made them yesterday. I promised Marie and Cindy they could come eat them when we made them (we were going to do them Sunday, but -- surprise -- WHM was sick), but I was desperate for a dinner idea for last night, and the ingredients were all here. And I probably would have punted again, but I didn't want the pancetta or the herbs to go bad and then go to waste. And I justified this decision by telling myself that the past two times we've had Jim and Marie over for a PW recipe, it's not been the best "test kitchen" experience.
So I quietly made the ribs yesterday, as a test-run, if you will. They were delicious. But good thing we didn't invite anyone over, because I completely forgot to make a side. In the blog the ribs are shown with mashed potatoes, but I made some killer mp's to eat with our corned beef, so I was a little potato'd out. And when I dismissed the potato idea in my head, somewhere with that went the idea of any side.
It worked out fine, though -- the ribs and the "sauce" it made were hearty enough to work.
Braised Short Ribs
Verdict: Very good. Time-consuming prep, but easy. But for a group, make a lot more than 8 ribs. And don't forget the side.
Cook it Again: Yes.
Cost Factor: Costly, both for the ribs and because it calls for fresh stuff (shallots, thyme, rosemary) that we don't always have in the house.
I'm mostly going to show photos here, because I took a gazillion.
|My helpers. They wanted to try a little of everything, so I let them. Even the flour.|
|Rendering up the pancetta. This is before I smoked up the entire downstairs. Whoops.|
|The short ribs. See how it says "flanken?" Mick bought three of these packages. It was perfect.|
|These are the ribs with the salt and pepper on them. I was liberal with both the salt and pepper -- perhaps too much so. But nothing was inedible.|
|Less than half the dredged ribs.|
|WHM decided it was time to mess with my phone.|
|The crisped pancetta. Well, what was left of it. I ate about 2/3 of it. Soooo good. Chef's snacks!|
|The veggies and wine, after the ribs were seared.|
|Just because it's silly. Nice boogers.|
|BEFORE going into the oven ...|
|Almost three hours later! Those white-ish things? The ribs! The meat fell off! Sooo yummy.|
|See what I mean about it being stew-like? Definitely hearty enough to eat alone, but over potatoes (or rice, even) would be/would have been awesome.|
Oh -- one last thing. I used the web-version of the recipe rather than the printed one. (That's why you see the iPad in the top photo.) I liked having the various photos along the way so I could see what she was doing, rather than just following the recipe. The step-by-step descriptions are richer and more conversational, and for this kind of recipe that was helpful.